- Spray a 9 x 13 inch pan with nonstick cooking spray. Heat your oven to 350° F.
- Gently open the cans of crescents. Unroll one can of crescents into one long rectangle. Then open the second can and unroll it next to the first rectangle of dough, forming one long rectangle.
- Use a pizza cutter to slice the dough into 3 rolls and 8 columns. You’ll now have 24 pieces of dough. Roll each piece of dough into a ball.
- Place pesto in a medium bowl. Dip each ball of dough into the pesto and use a spoon to coat the ball of dough entirely with pesto.
- Place the balls of dough into the bottom of the prepared pan. You’ll want to place them evenly in the pan. I did 3 balls in each row and 8 total rows.
- Next place the cubed chicken in the empty spaces of the pan, all around the pieces of dough. I like my chicken well seasoned so I made sure it had some salt and pepper on it before I put it in the pan. If you have any extra pesto you can dollop it onto the chicken. I like mine extra pesto-y so I added a few more tablespoons.
- Sprinkle cheese evenly over the dough and the chicken.
- Cover the pan with foil. Bake for about 25 minutes. Remove the foil and bake for 5 more minutes, or until cheese is melted and dough is cooked through. (Each oven cooks differently and depending on whether you use a glass dish or a metal dish will vary the cooking time).
- Remove the pan from the oven and spoon onto plates and enjoy.